Moroccan Chicken Breasts
- Number of Servings: 4
Ingredients
4 Boneless/Skinless Chicken Breast HalvesSpice Mix(Best if you can toast and grind whole spices.)1/2 tsp ground cinnamon1/4 tsp ground cloves1 tsp cayenne pepper1 tsp fennel seed, ground2 tsp ground cumin1 tsp ground coriander seed (not leaf)1 tbsp paprika1-1/2 tsp salt1 tsp brown sugar4 tsp olive oil2 cloves garlic, finely choppedJuice of 1 lemon (about 2 tbsp)1-2 tsp lemon zest (yellow only) finely chopped
Wash chicken pieces, dry well, and set aside.
Combine spices and mix until well blended. Add garlic, lemon zest, olive oil and lemon juice to make a paste. Rub paste evenly over chicken pieces, place in covered dish or plastic bag and refrigerate for at least 2 hours, over night if you have time.
Bake in 400 deg. oven, or grill until cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user DOGSHOUSE.
Combine spices and mix until well blended. Add garlic, lemon zest, olive oil and lemon juice to make a paste. Rub paste evenly over chicken pieces, place in covered dish or plastic bag and refrigerate for at least 2 hours, over night if you have time.
Bake in 400 deg. oven, or grill until cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user DOGSHOUSE.
Nutritional Info Amount Per Serving
- Calories: 194.2
- Total Fat: 6.7 g
- Cholesterol: 68.4 mg
- Sodium: 964.7 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 1.7 g
- Protein: 28.1 g
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